Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil; Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil.
Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, P.O. Box 164, 30100 Campus de Espinardo, Murcia, Spain.
Food Chem. 2020 Mar 30;309:125794. doi: 10.1016/j.foodchem.2019.125794. Epub 2019 Nov 16.
Jabuticaba is a Brazilian berry rich in phenolic compounds (PC), which are mainly concentrated in its peel and seed (JPS), fractions that are not usually consumed. Thus, to develop a powder with potential functional properties, we investigated the effect of pressurization and dehydration methods on the chemical composition of JPS, with emphasis on PC. JPS showed a very diverse PC profile, including phenolic acids, flavonoids, ellagitannins and proanthocyanidins. Contrary to our hypothesis, pressurization was ineffective in increasing total PC contents of JPS. Freeze-drying and oven-drying at 75 °C yielded powders with similar total PC contents, but with distinct profile, the former richer in anthocyanins and the latter in ellagitannins. Considering that both dehydration methods produced a jabuticaba powder rich in PC, and that freeze-drying is a higher cost method, the choice between these drying methods depends on the purpose of the final product.
嘉宝果是一种富含酚类化合物（PC）的巴西浆果，主要集中在果皮和种子（JPS）中，这些部分通常不被食用。因此，为了开发具有潜在功能特性的粉末，我们研究了加压和脱水方法对 JPS 化学成分的影响，重点是 PC。JPS 表现出非常多样化的 PC 谱，包括酚酸、类黄酮、鞣花单宁和原花青素。与我们的假设相反，加压对增加 JPS 总 PC 含量没有效果。冷冻干燥和 75°C 烘箱干燥得到的粉末具有相似的总 PC 含量，但 PC 谱明显不同，前者富含花青素，后者富含鞣花单宁。考虑到这两种脱水方法都能生产出富含 PC 的嘉宝果粉末，而且冷冻干燥的成本更高，因此最终产品的目的决定了这两种干燥方法的选择。
